{"id":29847,"date":"2019-05-13T16:13:51","date_gmt":"2019-05-13T14:13:51","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=29847"},"modified":"2024-04-30T17:10:16","modified_gmt":"2024-04-30T15:10:16","slug":"prosciutto-cotto-ham-meatloaf-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/prosciutto-cotto-ham-meatloaf-recipe\/","title":{"rendered":"Prosciutto cotto ham meatloaf recipe"},"content":{"rendered":"

To make prosciutto cotto ham meatloaf, you only need three ingredients and a bowl.<\/span><\/p>\n

This recipe holds a special place in the heart of Bolognese home kitchens. Since my mother-in-law shared it with me, I’ve loved preparing it for lunch with friends and family gatherings.<\/span><\/p>\n

First, it is easy to make, it always comes out well, everyone (adults and children) likes it, and finally, you can cook it in advance.<\/span><\/p>\n

It is one of those dishes that, like authentic spaghetti Bolognese<\/a>, you can try at home but won’t find at a restaurant. This is the time to share the recipe with you, too.<\/span><\/p>\n

Prosciutto cotto ham meatloaf<\/strong><\/h4>\n

This meatloaf has a flavor reminiscent of certain Bolognese galantine and rifreddi, two typical meat recipes of Bologna.<\/span><\/p>\n

It is firm but soft when cut, moist, and flavorful when tasted.<\/span><\/p>\n

The recipe is interesting. It is gluten and lactose-free (you know, Parmigiano is usually included in the diets of dairy-intolerant people as well), and it requires only three ingredients, which you only have to mix together. In the end, has a long but easy cooking time.<\/span><\/p>\n

You can consume it cold with mayonnaise and a seasonal salad, a homemade Russian salad<\/a><\/strong>, or warm with baked potatoes, pur\u00e9, or green beans seasoned with butter and Parmigiano. Or maybe with a dish of friggione<\/a>.<\/span><\/p>\n

Sliced, it also looks great in the picnic basket or between two slices of bread.<\/span><\/p>\n

It is a second course that you can serve at an event or Sunday lunch<\/a>.<\/span><\/p>\n

Occasionally, I introduce flavor variations, such as a handful of chopped parsley or grated lemon zest.<\/span><\/p>\n

 <\/p>\n

\"Italian<\/p>\n

About Italian meatloaf, rifreddo and galantina\u00a0<\/strong><\/h4>\n

Rifreddo and galantina are typical preparations of northern and central Italy, and they were born in Renaissance times. Those dishes were perfect for preserving for a long time, which made them ideal in an era when preserving meat presented a problem.<\/span><\/p>\n

Historically, the term rifreddo referred to a cold dish that appeared at the table after the main course but before dessert (and the same was true for galantines).<\/span><\/p>\n

Rifreddi and galantine are now obsolete preparations even though they still have a great tradition in Bologna.<\/span><\/p>\n

Another common feature of these recipes is that cooking may involve soaking the dish in a liquid (broth or water).<\/span><\/p>\n

Meatloaf also has a texture that can recall the consistency and cooking of certain rifreddi and galantine. But it has a peculiarity. Unlike the other two,\u00a0<\/span>meatloaf<\/span><\/a><\/strong>, a recipe with Italian origins, is a mixture that is always prepared with ground ingredients and has a close kinship with meatballs that the other two do not.<\/span><\/p>\n

In contrast, rifreddi and galantine sometimes show thin slices of overlapping meat. Sometimes, the recipe calls for some mince wrapped into a piece of meat.<\/span><\/p>\n

In Emilia-Romagna, particularly in Bologna, rifreddi and galantine have a well-established tradition. And also of meatloaf.<\/span><\/p>\n

Buona cucina, Monica<\/p>\n

On the blog<\/span><\/h5>\n